Smiling Sushi Roll: (sushi designs & recipes) 9780804850704, 0804850704

Citation preview

by

T UT T L E Publishing Tokyo Rutland, Vermont Singapore

p1-39_SSR.indd 1

10/14/15 9:00 AM

Prologue

Everyday life is full of hidden surprises that are waiting to be discovered. I like to develop my own original style by working with images people are familiar with so that they’ll see something new in the things they already know. Japan is a place where you can buy anything in a shop, so though everyone there has eaten a sushi roll, relatively few people (including me, at one time) had ever made one themselves. One day, I saw a sushi roll with a pattern on the surface and thought it would be very interesting to draw “freehand” on that surface. So, I gave it a try. But when I actually started to make the sushi roll, I found that the pattern on the surface wasn’t always what I expected. This was because a pattern’s structure depends on the amount of vinegared rice used, the way the ingredients are cut, the layout of the ingredients, the pressure applied when rolling, and so on. I started thinking that this very “uncontrollability” in drawing patterns could actually help me reach my goal.

p1-39_SSR.indd 2

11/6/15 4:42 PM

To this day, we enjoy being surprised by unexpected lines and shapes emerging on the cut surface. Then, we enjoy eating it. To express the joy in this process I named these entertaining sushi rolls the “Smiling Sushi Roll.” It carries the message of “making it with a smile, viewing it with a smile, and eating it with a smile.” And as I promote this “edible art” made of rice and seaweed, I intend to keep on challenging common knowledge and conventional ideas.

p1-39_SSR.indd 3

11/6/15 4:42 PM

p1-39_SSR.indd 4

10/12/15 6:00 PM

“God helps those who help themselves” 神に見放された者は自らの手で運をつかめ

“The Thinker” by Auguste Rodin オーギュスト・ロダン「考える人」より

p1-39_SSR.indd 5

10/12/15 6:00 PM

p1-39_SSR.indd 6

10/12/15 6:00 PM

“The Kiss” by Gustav Klimt グスタフ・クリムト「接吻」より

p1-39_SSR.indd 7

10/12/15 6:00 PM

p1-39_SSR.indd 8

10/12/15 6:00 PM

The unique feature of the “Smiling Sushi Roll” is that you see something different each time you cut. The roll sometimes spins a story through changes in color and pattern. 『にっこり寿司』は、一本ののり巻きの中で色が変わったり、動きが加わったりしてストーリーが生まれることも。 だから切るたびに驚きは増し、見ている人の歓 声は大きくなってゆくのです。

p1-39_SSR.indd 9

10/12/15 6:00 PM

p1-39_SSR.indd 10

10/12/15 6:00 PM

“The Scream” by Edvard Munch エドヴァルド・ムンク「叫び」より

p1-39_SSR.indd 11

10/12/15 6:00 PM

Memory of My Travels in Spain This building whose design emerges from the ground almost makes me forget that it’s a man-made object. My sushi roll shapes are sometimes imperfect, but they get praise because “they’re not too exact.” People have such big hearts!

地面からニョキニョキ生えて来たようなデザインは 人工物であることを忘れてしまいそう。 私の巻き寿司もグニャグニャ、ニョキニョキしているけど 「まっすぐ、キッチリしてないからいい」と言われる。 みんな、心が広いな〜。

p1-39_SSR.indd 12

10/12/15 6:00 PM

“Sagrada Família” by Antoni Gaudí アントニ・ガウディ「サグラダ・ファミリア」より

p1-39_SSR.indd 13

10/12/15 6:00 PM

p1-39_SSR.indd 14

10/12/15 6:00 PM

Memory of My Journey in Italy The Leaning Tower of Pisa became a popular tourist destination because of its slant. It’s like that with people too. A quirky person is more attractive than a perfect person who does everything right. Even this tower— its eccentricity kind of makes you want to support it. I supported my leaning tower with cheese. But, I haven’t made it to Pisa yet.

ピサの斜塔って傾いたから観光名所になったよね。 人だって何でも出来て完璧な人より、 ちょっとクセがある人に魅力を感じることの方が多い。 この塔だって、みんな思わず支えたくなっちゃうし。 私はチーズで支えてみました。 あ、ピサには行ったことないけどね。

p1-39_SSR.indd 15

10/12/15 6:00 PM

p1-39_SSR.indd 16

10/12/15 6:00 PM

p1-39_SSR.indd 17

10/12/15 6:00 PM

p1-39_SSR.indd 18

10/12/15 6:00 PM

変装するのは男だけじゃない。 p1-39_SSR.indd 19

10/12/15 6:00 PM

や ま お り Mountain fold

p1-39_SSR.indd 20

10/12/15 6:00 PM

p1-39_SSR.indd 21

10/12/15 6:00 PM

p1-39_SSR.indd 22

10/12/15 6:00 PM

p1-39_SSR.indd 23

10/12/15 6:00 PM

p1-39_SSR.indd 24

10/12/15 6:00 PM

p1-39_SSR.indd 25

10/12/15 6:00 PM

p1-39_SSR.indd 26

10/12/15 6:00 PM

私 の 好きなニッポン

p1-39_SSR.indd 27

10/12/15 6:00 PM

The Houshiwajo Standing Figure Face 「宝誌和尚立像」より

p1-39_SSR.indd 28

10/12/15 6:00 PM

From inside his face… The Houshiwajo standing figure can take you by surprise at first. The statue represents the idea that humans are inhabited by gods. So, the face of the figure has a crack,

and the Amida Buddha is emerging from it. Houshiwajo was a Chinese monk who had thoughts and ideas beyond those of the ordinary person. His stories have been passed on from generation to generation. Fantastic!

宝誌和尚立像を京都の博物 館 で 初 め て 見 た 時、 ビ ッ ク リ し た。 ふ ざ け て い る ! い え、 ふ ざ け て い る わ け で は な く「 人 は 内 面 に 神 仏 が 宿 る」という意味が込められて 中から阿弥陀如来が現れてい

る と こ ろ ら し い。 宝 誌 和 尚 は 風 狂 の 僧 で、 一 休 さ ん の よ う に常人の域を超えた中国の和 尚 さ ん。 こ ん な ふ う に 後 世 に 伝えられるなんて、宝誌和尚っ ておちゃめな人だったみたい。 ステキだね ! Houshiwajo Standing Figure, property of the Saioji Temple

p1-39_SSR.indd 29

10/12/15 6:00 PM

Rolling rice within rice.

The Japanese kanji character for “rice” is kome ( 米 ).

p1-39_SSR.indd 30

10/12/15 6:00 PM

One long roll cut once …

p1-39_SSR.indd 31

… cut twice … .

At the end you have the Japanese character for “rice.” That’s rice within rice within rice!

10/12/15 6:00 PM

p1-39_SSR.indd 32

10/12/15 6:00 PM

A Longing for the Edo Period The oirans in ukiyoe paintings and the ninja you see in the movies don’t exist anymore. But some people out in the world believe they still do, the way they did in the Edo period. They were the idols and stars of their day. I think the Edo period must have been really cool!

浮世絵の中の花魁も映画やドラマに出て来る侍や忍者も今はいない。 でも海外では今でもいると思われていたり。 私達は本物の侍も忍者も花魁も見たことってないけど、 江戸時代には確かに存在した。 アイドルもセレブもスターもいた江戸時代って、 とんでもなく楽しそうだな〜と思う。

p1-39_SSR.indd 33

10/12/15 6:00 PM

p1-39_SSR.indd 34

10/12/15 6:00 PM

p1-39_SSR.indd 35

10/12/15 6:00 PM

p1-39_SSR.indd 36

10/28/15 10:35 AM

伝 説の

“The Great Wave off Kanagawa” by Hokusai 葛飾北斎「神奈川沖浪裏」より

p1-39_SSR.indd 37

10/28/15 10:35 AM

“Nice to meet you too.” 「お世話になります」

“Nice to meet you.” 「はじめまして」

The Japanese Salaryman

p1-39_SSR.indd 38

10/14/15 9:02 AM

“I’m Tanaka working for the ▲■ corporation.”

「●×商事の山田です」

「▲■物産の田中です」

ジ ャ パニ ー ズ

サ ラ リ ーマン p1-39_SSR.indd 39

“I’m Yamada working for the ●× trading company.”

10/14/15 9:02 AM

p40-49_SSR.indd 40

10/12/15 3:01 PM

エロス

p40-49_SSR.indd 41

10/12/15 3:01 PM

p40-49_SSR.indd 42

10/12/15 3:01 PM

p40-49_SSR.indd 43

10/12/15 3:01 PM

p40-49_SSR.indd 44

10/12/15 3:01 PM

Bondage During the Edo Period various ways of restraining prisoners were invented. After the Meiji Restoration bondage fetishism came out of the closet, with Japanese aesthetics.

江戸時代、囚人の拘束のために様々な縛り方が考えられた。 日本人の美麗を求める感性も加わり、 明治維新以降そこに性的興奮を覚える嗜好が公になったそうだ。 エロと美は人を魅了し続ける。

p40-49_SSR.indd 45

10/12/15 3:01 PM

“Completing Each Other” is a symbol of peace and happiness. 凸凹は、 「愛と平和」の象徴。

p40-49_SSR.indd 46

10/12/15 3:01 PM

p40-49_SSR.indd 47

10/12/15 3:01 PM

ve At se

n

d h Te d t i w teen

y

A t n in e t e e n w it h K athy

p40-49_SSR.indd 48

10/12/15 3:01 PM

At t hirt y wit h M ike

p40-49_SSR.indd 49

10/12/15 3:01 PM

p50-96_SSR.indd 50

10/12/15 2:59 PM

あ

p50-96_SSR.indd 51

な

た

な

ら

何

を く

わ

え

る

?

10/12/15 2:59 PM

p50-96_SSR.indd 52

10/12/15 2:59 PM

や ま お り Mountain fold

p50-96_SSR.indd 53

10/12/15 2:59 PM

We are not a lovey-dovey couple. Actually, イチャイチャしているんじゃないんです。2 匹は縄張り争いのため、

p50-96_SSR.indd 54

10/12/15 2:59 PM

we’re both males fighting for territory. Honestly, we are frustrated. くちびるで突っつき合っているオス同士。実はイライラしてるんです。

p50-96_SSR.indd 55

10/12/15 2:59 PM

や ま お り Mountain fold

Kissing Gourami Perciformes, Helostomatidae (The only modern species in the Helostomatidae family) Habitat: Indonesia and the Malay Peninsula Length: Approximately 8 inches / 20cm

キッシンググラミー スズキ目ヘロストマ科（ヘロストマ科唯一の現生種） 分布：インドネシア、マレー半島 全長： 20cm ほど

p50-96_SSR.indd 56

10/12/15 2:59 PM

p50-96_SSR.indd 57

10/12/15 2:59 PM

p50-96_SSR.indd 58

10/12/15 2:59 PM

p50-96_SSR.indd 59

10/12/15 2:59 PM

p50-96_SSR.indd 60

10/12/15 2:59 PM

p50-96_SSR.indd 61

10/12/15 2:59 PM

p50-96_SSR.indd 62

10/12/15 2:59 PM

Family Tree My parents, my grandparents, and then I have great grandparents… If you go back five generations, you realize that you are connected to a huge number of people. Our lives are the result of many meetings. I sometimes think about that when I’m rolling sushi. 私の両親、両親それぞれの両親、またその両親のそれぞれの両親…… 5 代もさかのぼれば数えるのが大変な人数になる。 実際はその何百倍の出会いのおかげで自分の命が生まれたんだなって、そんなことを考 えながら巻くこともあるのです。

p50-96_SSR.indd 63

10/12/15 2:59 PM

p50-96_SSR.indd 64

10/12/15 2:59 PM

p50-96_SSR.indd 65

10/12/15 2:59 PM

The Sea Angel and the Devil If a good person sometimes behaves badly, we too easily think “that person is a bad person!” On the other hand, when a rude person is unexpectedly kind, we think “this person is a great person!” So, I don’t usually mind what people think of me, even if they don’t think I’m a good person.

p50-96_SSR.indd 66

10/12/15 2:59 PM

Clione A fish in the family Clionidae. The Clione turns carnivorous as it grows. When it preys, the head splits open and tentacles called buccal cones appear. The Clione absorbs nutrients slowly through these cones as it holds its prey. クリオネ

普段いい人が、たまに意地悪かったりすると「本当は性格が悪いんだ !」と思われてしまいます。 逆に、ぶっきらぼうな人が意外に親切だったりすると「本当はいい人なんだ !」と株を上げたり。 だから私は、ふだんは「いい人」と思われなくてもいいと思っています。

p50-96_SSR.indd 67

ハダカカメガイ科。成長すると肉食に変化す る。捕食時には頭が割れ、バッカルコーンと 呼ばれる触手を伸ばし、エサを抱え込むよう にしてゆっくりと養分を吸収する。

10/12/15 2:59 PM

H

ey

!

m Ia

M

ra and

k e!

M y r o o t l o o k s li k e a hu m

a n be

ing. I ’m a mysterious plant.

t. u pu ll m e ou sc re am if yo I’m go in g to

ave pl e h o e P die. Once y e and ou hear my scream you will go insan

p50-96_SSR.indd 68

use d m

e a s a c ur s e sin c e e a rl

y ti m e

s.

10/12/15 2:59 PM

オ

ッ

ス

!

おら

ド マン

ラゴラ

! 根っこが人 間 のかた

ちをした

なぞ の 植 物さ。

おらを引 っこ 抜く と、 大き な声 で叫 ぶよ 。

その

p50-96_SSR.indd 69

声を

聞い

たら

、み ん な気

が 狂って死んでしま

ら 。昔 か うのさ

魔 術なんかによく使われてい

るんだ

よ。

10/12/15 2:59 PM

M a k in g “M y L o v e ly K it te n” 「こころの こ ね こ 寿 司 」を

作ったよ

When I make a sushi roll, I always think “I hope this roll will be like nothing anyone has ever seen before.” I don’t do a trial run even when I’m making a complicated design. 「誰も見たことがないものが作れたら」と思いながら、 どんな複雑なものでも練習せずに巻いてます。

Let’s roll the w orld through seaw eed and rice! Each sushi slice is slightly different. These subtle differences are fun. どこを切っても同じではなく、実はすこ〜しずつ違っ ていて、その微妙な違いが楽しい。

p50-96_SSR.indd 70

10/12/15 2:59 PM

The changes in the shapes and colors of the creations in this book are not from different rolls, but from one complete roll with a lot of twists and turns inside. Different patterns emerge through changing the layout of the ingredients. It’s exciting to see what will come out, as though I am turning the pages of a children’s book. It’s like telling a story. この本でも紹介している色や形が変化する作品は、いくつも作っているのではなく、 一本の巻き寿司の中で、具などの配置を変えているので、切るごとに違う絵が出て くるのです。絵本のページをめくるように、次になにが出てくるか、ストーリーが 生まれるようでわくわくします。

p50-96_SSR.indd 71

10/12/15 2:59 PM

When I hold a workshop, the participants are all hearing the same instructions and using the same ingredients, but they each complete a sushi roll in their own unique way. You don’t know what patterns will appear, even though you’re the one doing the rolling. Rolling expresses your unconscious feelings clearly. Can you hear the inner voice of each sushi roll? ワークショップをするといつも思うのですが、同じ時間、同じ説明を聞き、同じ材料で 作っているのに、出来上がった作品（巻き寿司）は見事に人それぞれだということ。 手順は説明するけど、作業は個人の自由に任せています。 切ってみないと絵柄のバランスは誰にもわからない。 作っている本人にも。 だから、その人の無意識の感覚がハッキリ現れる。 巻き寿司から一人一人のつぶやきが聞こえてきそうじゃない？

p50-96_SSR.indd 72

10/12/15 2:59 PM

「舞妓はん寿司」ワークショップ なかにはヒゲの生えた舞 妓はんを作る人も。

Participants’ works at the “Maiko Sushi” workshop One participant made a Maiko with a beard!

p50-96_SSR.indd 73

10/12/15 2:59 PM

How to Prepare Sushi Rice Although it is often referred to as glutinous or sticky rice, the rice most commonly eaten by the Japanese— uruchi mai—is non-glutinous. (The glutinous variety is known as mochi gome.) Short grain rice is readily available in supermarkets and usually includes the word “rose” in its name, e.g. “Japan Rose” or “California Rose,” however it may simply be labeled “Japanese Rice.” Uncooked Japanese rice, as with all other types of rice, should be stored in an airtight container at room temperature.

1

Ingredients 1¼ cups (250g) uncooked short-grain Japanese rice Cold water to wash rice 3 in (8cm) square piece konbu (dried kelp) 1¼ cups (300ml) water 2 tablespoons vinegar 2 tablespoons sugar 1 teaspoon salt Makes 2½ cups

p50-96_SSR.indd 74

2

Place the rice in a large bowl or saucepan and add enough cold water to cover. Stir the rice with your fingers for 1 minute until the water becomes quite cloudy. Drain in a colander and repeat the process 3 or 4 times until the water is almost clear. Drain in a colander and set aside for at least 1 hour. Wipe the konbu with a damp cloth to remove any grit, but do not try to wipe off all the white powder. Using scissors, cut the konbu into 4 pieces.

10/12/15 2:59 PM

3

4

5

6

Place the rice in a heavy saucepan or rice cooker. Add the water and sake, and place the konbu pieces on top. Cook over medium heat and remove the konbu just before it reaches boiling point (otherwise the rice becomes slimy). When the broth reaches a rolling boil, reduce heat to low, cover the saucepan, and simmer for about 15 minutes, or until all the liquid is absorbed. Try not to lift the lid too many times to check this.

Remove from the heat and leave the rice to sit covered for 15 minutes. Then, using a wooden spoon or rice paddle, gently fluff up the rice. Place a kitchen towel over the saucepan and cover with the lid. Leave for 10 minutes to absorb excess moisture. Dissolve the sugar and salt in the vinegar in a small, nonmetal bowl. Spread the rice out to dry in a large, nonmetal container, about 30cm (12 in) across, and sprinkle the vinegar mixture over it.

Fold the vinegarded rice gently until all the vinegar has been incorporated. Then fan the rice lightly with a paper fan or a powered fan for about 5 minutes or so. This quick cooling process is essential to achieve the desired texture consistency and flavor of Sushi Rice.

Cover the container with a damp kitchen towel. The rice is now ready and can be kept at room temperature for up to 4 hours. Do not refrigerate the prepared Sushi Rice as this hardens and dries the grains. While the vinegared rice is still warm, portion it into glass or ceramic bowls before adding the colorizing ingredients, which could add unwanted colors or flavors to wooden or bamboo bowls. It’s important to color the rice while it’s still warm, as the colorizing ingredients may not blend well with overly-cooled rice.

Please note: “How To Prepare Sushi Rice” is reprinted from Quick & Easy Sushi and Sashimi by Susie Donald especially for the U.S. edition of this book. Photos © Periplus Editions (HK) Ltd

p50-96_SSR.indd 75

10/12/15 2:59 PM

●

Let’s Make “The Scream” Sushi!

2 + ¼ Seaweed sheets 1 large (12 x 12 inch / 30 x 30cm) or two regular sized makisu (bamboo rolling mat) 巻きす大 (30 × 30cm) １枚 なければ普通の巻きす 2 枚

のり全形 2 枚と ¼ 枚

Chopping knife 包丁

Cling wrap Kitchen scissors キッチンバサミ

Tomato sauce

Cooked squid ink pasta Measurements are given in imperial as well as metric.

Pickled gobō (burdock root pickles) 山ごぼうの漬物

p50-96_SSR.indd 76

Akashiso furikake (Red perilla powder)

Black sesame seeds

赤しそのふりかけ

黒ごま

10/12/15 2:59 PM

470g (this is a little over 2 standard cups) vinegared sushi rice Hand 手

Orange

White

Black

Place the cutting board lengthways and lay the rolling mat on top, rough side up.

Hand

顔

手

口

Green side up.

p50-96_SSR.indd 77

全体

全体

Cut the seaweed sheet in half lengthwise. のりはタテ 半 分 に 切ったものを使う。

Wet your hands in order to handle the rice more easily. 手にごはんがくっつかないように、 手酢を使う。

Finger bowl

まな板はタテに置き、 巻きすをとじ糸が奥になるように置く。

Lay a seaweed sheet on the middle of the rolling mat.

Outer part Outer part

Mouth

Color the vinegared rice while it’s still warm. Mix in the tomato sauce to make some of the rice orange and the akashiso furikake and sesame seeds to make some of the rice black. See above for the percentage. 酢めしを作り、だいたい 3：2：1 の割合で分ける。 温かいうちに、トマトソース（オレンジ）、 赤しそのふりかけと黒ごま ( 黒 ) を混ぜる。

Face

Hand towel

Drop a bit of vinegar into a bowl of water.

Wipe excess water.

Cut the pickled gobō the same length as the seaweed sheet. 山ごぼうは のりの幅に合わせて切る。

10/12/15 2:59 PM

Roll the seaweed sheet into an oval. 楕円になるように巻く。

Leave about a ¼ inch (5mm) of bare edge and spread the rice about ½ inch (1.5cm) wide. 手前 5 ミリほど残し、酢めし ( 白 ) を約 1.5 センチ置く。

Use only three fingertips when handling the rice.

p50-96_SSR.indd 78

prea and s s s e r P

. d well

Place white rice in the middle of the seaweed sheet and spread, leaving inch (1cm) of seaweed bare at the far edge. 巻きすの中央にのりを置き、 端を 1 センチほど残して、 酢めし ( 白 ) をまんべんなく置く。

10/12/15 2:59 PM

Make a 1½ inch (4cm) mound on the center part (white rice) and put the pickled gobō (eyes) on top. 真ん中の 4 センチほ どには少し多めに酢めし ( 白 ) を置き、山ごぼう ( 目 ) をのせる。

The

ea its h n o ow is n face

d!

Fill the gap between the eyes with white rice, and add more above the eyes to cover. 目と目の間を酢めし ( 白 ) で埋め、目がかくれるように上にも置く。

Place 2 pieces of cooked squid ink pasta as nostrils, then fill the gap between them with white rice. イカスミパスタ ( 鼻の穴 ) をのせ、その間を酢めし ( 白 ) で埋める。

Add more white rice above the nostrils to cover. 鼻の穴がかくれるように、まわりに酢めし ( 白 ) を置く。

p50-96_SSR.indd 79

10/12/15 2:59 PM

The mouth part that was made earlier will be placed on top. Carefully pick up both sides of the mat and roll it up. 先に作った口のパーツをタテに置き、巻きすを持ち上げ、巻き上げる。

Place more white rice.

p50-96_SSR.indd 80

Don’t worry if the seaweed sheet is too short. You can wet the seaweed and seal the roll.

10/12/15 2:59 PM

Overlap by

inch (1cm).

Apply a thin band of rice at one end to act as a paste when the two ends overlap. タテ半分ののりと ¼ ののりを、ごはん粒を糊がわりにして貼り合わせる。

Place black rice on the center and white rice on both sides of it. 酢めし ( 黒 ) を中央に、両脇に ( 白 ) を置く。

Fold both sides of the seaweed sheet. のりの両端をパタンと折りたたむように重ねる。

Cut the middle of the sheet.

White rice about 1¼ inch (3.5cm) Black rice about 2¼ inch (6cm)

p50-96_SSR.indd 81

Turn the sealed side face down, and let it sit for a while. 綴じ目を下にしてしばらく置く。

10/12/15 2:59 PM

Overlap by

inch (1cm).

Carefully attach the hands to both sides of the face. Fill the gap between the hands with black rice. バランスをみながら、 手を顔の両脇に付け、 手と手の間に酢めし ( 黒 ) を詰める。

(or app. ¾ inch) Paste 2 seaweed sheets together with rice. Place a generous amount of orange rice and press well. Leave the center bare as shown in the picture. 手の時と同じように 2 枚ののりを貼り合わせ、 酢めし ( オレンジ ) を図のように端と中央を残して置く。

(or 2 inches)

Place the completed figure on the bare center space on the seaweed sheet. Lift up the entire mat and bring the ends together into the center. 中央の空けておいたところに叫ぶ人を置き、 両側に酢めし ( オレンジ ) を多めに押し付け、 巻きすを持ち上げて一気に巻く。

p50-96_SSR.indd 82

10/12/15 2:59 PM

Cover in cling wrap and shape it. Let it sit for a while. Wet the knife and cut gently with a single motion. 巻き上がったらラップで包み端を整え、しばらく置く。 包丁を水でぬらして、やさしく押し引きしながら一気に切る。

‘The njoy e s ’ t Le

p50-96_SSR.indd 83

Scre

am’!

10/12/15 2:59 PM

My Smiling Sushi Roll collection from the past

Japanese Food Mt. Fuji on New Year’s Day

Gunkan-maki (Warship Roll)

Swan’s Heart Memory of New York

Baby peanuts

Kokeshi Sisters Madonna and Child

The Kappa, water imp and the ghost umbrella

Voice

Monk Kukai and Sankosho Buddhist object

Lover’s Night

p50-96_SSR.indd 84

10/12/15 2:59 PM

Mona Lisa

Heart Flower

Gabrielle d’Estrées and One of Her Sisters The Movie Character, Tora-san

Johann Sebastian Bach

Tutankhamun

Evil Santa and Santa Claus

Coyote

The Happiness of Blue Birds

Manga Eyes

Barefoot Mermaid Coen° Workshop

p50-96_SSR.indd 85

10/12/15 2:59 PM

Uncle Jari

The Fish and Cat Maiko Dedicated to Steve Jobs

Girl with a Pearl Earring

Cheshire Cat

Poo and Flies

Heart in Hand

The Birth of Venus Naked Men

Composition by Mondrian Naked Woman Crane and Turtle

p50-96_SSR.indd 86

10/12/15 3:00 PM

Birth Lovely Seals, Goma-chan Dedicated to Guy Foissy The Kohfukuji Temple Asura

RAKKI

The Bunraku Puppet, Gabu Sexy Legs

The Ryoanji Temple Garden The Tohfukuji Temple Garden

p50-96_SSR.indd 87

Delicious!

10/12/15 3:00 PM

The Sushi Creations in This Book and Their Main Ingredients 作品タイトルとおもな材 料 すべての作品に酢めしとのりが使われていますので、この 2 点は省いています。

“The Thinker” by Auguste Rodin ロダン「考える人」より

Kamaboko (fish paste loaf), basil sauce, black sesame seeds, akashiso furikake (red perilla powder), cucumber pickle. かまぼこ、バジルソース、ごま、赤しそのふりかけ、 きゅうりの漬物

“The Kiss” by Gustav Klimt クリムト「接吻」より

Kanpyō (dried gourd shavings), paprika, katsuobushi (dried tuna flakes), soy sauce, black sesame seeds, akashiso furikake (red perilla powder), pickled gobō (burdock root), carrot, kamaboko (fish paste loaf), omelet, aojiso (green shiso leaves), curry powder かんぴょう、パプリカ、かつお節、ごま、赤しそのふり かけ、山ごぼうの漬物、にんじん、かまぼこ、玉子焼き、 青じその漬物、カレー粉

p50-96_SSR.indd 88

“The Scream” by Edvard Munch ムンク「叫び」より

Tomato sauce, aojiso (green shiso leaves), pickled gobō (burdock root), cooked squid ink pasta, black sesame seeds, akashiso furikake (red perilla powder), blue food coloring トマトソース、青じその漬物、山ごぼうの漬物、 イカスミパスタ、ごま、赤しそのふりかけ、 食紅 ( 青 )

“Sagrada Família” by Antoni Gaudí ガウディ「サグラダ・ファミリア」より

Curry powder, kanpyō (dried gourd shavings), black sesame seeds, akashiso furikake (red perilla powder), carrot, pickled gobō (burdock root), aojiso (green shiso leaves) カレー粉、かんぴょう、ごま、赤しそのふりかけ、にんじん、山ご ぼうの漬物、青じその漬物

10/19/15 4:21 PM

The Leaning Tower of Pisa ピサの斜塔

Black sesame seeds, akashiso furikake (red perilla powder), kamaboko (fish paste loaf) ごま、赤しそのふりかけ、かまぼこ

Aloha! アロハ !

Date-maki (sweet rolled omelet), sakura denbu (pink flaked fish), aojiso (green shiso leaves), katsuobushi (dried tuna flakes), soy sauce パプリカ、サラミ、かんぴょう、伊達巻き、 桜でんぶ、青じその漬物、かつお節

Happy Birthday Kanpyō (dried gourd shavings), sakura denbu (pink flaked fish), black sesame seeds, curry powder, salami, pickled gobō (burdock root) かんぴょう、桜でんぶ、ごま、カレー粉、 サラミ、山ごぼうの漬物

A Farewell to Guns 銃よ、さらば

Curry powder, kanpyō (dried gourd shavings), kamaboko (fish paste loaf), katsuobushi (dried tuna flakes), soy sauce カレー粉、かんぴょう、かまぼこ、かつお節

Songs from Your Lips ♪

p50-96_SSR.indd 89

The Spy

唇に歌を♪（ギター）

スパイ

Black sesame seeds, akashiso furikake (red perilla powder), katsuobushi (dried tuna flakes), soy sauce, cooked squid ink pasta, paprika, omelet

Sakura denbu (pink flaked fish), red food coloring, slice of cheese, kanpyō (dried gourd shavings), kamaboko (fish paste loaf), akashiso furikake (red perilla powder), black sesame seeds, salami, curry powder

ごま、赤しそのふりかけ、かつお節、イカス ミパスタ、パプリカ、卵焼き

桜でんぶ、食紅 ( 赤 )、スライスチーズ、かんぴょう、 かまぼこ、赤しそのふりかけ、ごま、サラミ、カレー粉

10/12/15 3:00 PM

The Ninja The Houshiwajo Standing Figure Face 「宝誌和尚立像」より

Curry powder, kanpyō (dried gourd shavings), black sesame seeds, akashiso furikake (red perilla powder) カレー粉、かんぴょう、ごま、赤しそのふりかけ

Rice 米

Salmon flakes, kanpyō (dried gourd shavings) 鮭フレーク、かんぴょう

Ukiyo-e Portraying Beautiful Women 浮世絵美人

Omelet, cheese, akashiso furikake (red perilla powder), black sesame seeds, paprika, kanpyō (dried gourd shavings), sakura denbu (pink flaked fish), shibazuke (eggplant and cucumber pickled with red shizo) 玉子焼き、チーズ、赤しそのふりかけ、ごま、 パプリカ、かんぴょう、桜でんぶ、しば漬け

忍者

Curry powder, akashiso furikake (red perilla powder), black sesame seeds, kanpyō (dried gourd shavings), pickled gobō (burdock root) カレー粉、赤しそのふりかけ、ごま、かんぴょ う、山ごぼうの漬物

“The Great Wave off Kanagawa” by Hokusai 飾北斎「神奈川沖浪裏」より

Blue food coloring, omelet, kamaboko (fish paste loaf), black sesame seeds, akashiso furikake (red perilla powder) 食紅 ( 青 )、玉子焼き、かまぼこ、ごま、 赤しそのふりかけ、ごま

The Japanese Salaryman ジャパニーズ・サラリーマン

Black sesame seeds, akashi furikake (red perilla powder), kanpyō (dried gourd shavings), cheese, kamaboko (fish paste loaf), katsuobushi (dried tuna flakes), soy sauce, blue food coloring ごま、赤しそのふりかけ、かんぴょう、 チーズ、かまぼこ、かつお節、食紅 ( 青）

p50-96_SSR.indd 90

10/19/15 4:21 PM

Don’t Eat!! Black sesame seeds, akashiso furikake (red perilla powder), salmon flakes, date-maki (sweet rolled omelet), katsuobushi (dried tuna flakes), soy sauce, kamaboko (fish paste loaf), bacon, curry powder, red and blue food coloring ごま、赤しそのふりかけ、鮭フレーク、伊達巻き、かつお節、かまぼこ、ベーコン、カレー粉、 食紅 ( 青 ) ( 赤 )、チーズ

Pillow Talk ピロートーク

Bondage 緊縛

Kanpyō (dried gourd shavings), pickled ginger, cooked squid ink pasta

Curry powder, salami, kanpyō (dried gourd shavings), dried squid, pickled ginger, cucumber, sakura denbu (pink flaked fish), black sesame seeds カレー粉、サラミ、かんぴょう、スルメ、 紅しょうが、きゅうりの古漬け、桜でんぶ、ごま

かんぴょう、紅しょうが、イカ墨パスタ

What do you suck? Completing Each Other 凸凹

Pickled ginger, katsuobushi (dried tuna flakes), soy sauce

あなたなら何をくわえる ?

Sakura denbu (pink flaked fish) 桜でんぶ

紅しょうが、かつお節

p50-96_SSR.indd 91

10/12/15 3:00 PM

Kissing Gourami キッシング・グラミー

Salmon flakes, pickled gobō (burdock root), slice of cheese 鮭フレーク、山ごぼうの漬物、スライスチーズ

Imminent Danger キケンは、すぐそばに

Black sesame seeds, akashiso furikake (red perilla powder), curry powder ごま、赤しそのふりかけ、カレー粉

Oh no! “No” means brain in Japanese.

Fuck you!

OH! 脳 !

Salmon flakes

Sakura denbu (pink flaked fish), salami

鮭フレーク

桜でんぶ、サラミ

One Percent Inspiration and Ninety-nine Percent Perspiration 1% のひらめきと 99% の努力

Omelet, kamaboko (fish paste loaf), carrot, kanpyō (dried gourd shavings), black sesame seeds, akashiso furikake (red perilla powder), curry powder

手は口ほどにモノを言う

Family Tree Sakura denbu (pink flaked fish), salami, kamaboko (fish paste loaf), curry powder, black sesame seeds, akashiso furikake (red perilla powder), salmon flakes 桜でんぶ、サラミ、かまぼこ、カレー粉、ごま、 赤しそのふりかけ、鮭フレーク

玉子焼き、かまぼこ、にんじん、かんぴょう、 ごま、赤しそのふりかけ、カレー粉

p50-96_SSR.indd 92

10/12/15 3:00 PM

The Age of the Dinosaur

Mandrake

恐竜の時代

マンドラゴラ

Tomato sauce, kanpyō (dried gourd shavings), kamaboko (fish paste loaf), black sesame seeds, akashiso furikake (red perilla powder)

Curry powder, kanpyō (dried gourd shavings), gōya (bitter melon), salami

トマトソース、かんぴょう、かまぼこ、ごま、 赤しそのふりかけ

カレー粉、かんぴょう、 ゴーヤ、サラミ

The Hand Holding a Pen ペンを持つ手

The Sea Angel and the Devil 流氷の天使と悪魔

Tomato sauce, black sesame seeds, akashiso furikake (red perilla powder), sakura denbu (pink flaked fish), kamaboko (fish paste loaf) トマトソース、ごま、赤しそのふりかけ、桜でんぶ、かまぼこ

Black sesame seeds, akashiso furikake (red perilla powder), cheese, curry powder, kanpyō (dried gourd shavings), aojiso (green shiso leaves), salmon flakes, carrot ごま、赤しそのふりかけ、チーズ、カレー粉、かんぴょう、 青じその漬物、鮭フレーク、にんじん

The basic ingredients of most Smiling Sushi Rolls are curry powder, cheese, kamaboko (fish paste loaf), sesame seeds, an omelet, tomato sauce, salami, along with vinegared rice and seaweed sheets.

p50-96_SSR.indd 93

10/12/15 3:56 PM

, Inomoto Noriko, Otake Nobuo, CAF Vogue Acknowledgement: Special thanks to Yoko Omine (Little More Co. Ltd.), Akane, Ruby, Keihanshin Lmagazine, Siraishi Chieko, Sekine Toshiya, Seki Keiko, My Family (Father, Mother, Brother), Tsuzuki Kyoichi, “Mago No Chikara” (Kirakusha), Maruyama Hikaru, Morimoto Chie, Children of goen°, coen°, Matt Naiman, Yamamoto Toshiko, Yokoyama Takuya 、猪本典子、大竹伸朗、CAF Vogue Ruby、京阪神エルマガジン社、白石ちえこ、関根俊哉、関 敬子、父・母・兄、都築響一、 「孫の力」（木楽舎刊）、 協力： あかね、 丸山 光、森本千絵、goen°、coen°の子供たち、Matt Naiman、山元とし子、横山拓也（敬称略）

Published by Tuttle Publishing, an imprint of Periplus Editions (HK) Ltd. www.tuttlepublishing.com SMILING SUSHI ROLL Copyright © 2014 by Tama-chan English translation rights arranged with LITTLE MORE CO. LTD. through Japan UNI Agency, Inc. Tokyo Translation copyright © 2016 by Tuttle Publishing Art by Tama-chan Book design by Yotsuba kakou Photography by Toshihiko Sakagami English translation by Hall Kyoko, Hall Tom Editing by Yoko Omine All rights reserved. No part of this book may be reproduced without written permission of publisher and the artist. ISBN 978-0-8048-4667-7 ISBN 978-1-4629-1846-1 (ebook) 18 17 16 15 5 4 3 2 1 Printed in Malaysia

1512TWP

Distributed by North America, Latin America & Europe Tuttle Publishing 364 Innovation Drive North Clarendon, VT 05759-9436 U.S.A. Tel: 1 (802) 773-8930; Fax: 1 (802) 773-6993 [email protected]; www.tuttlepublishing.com Japan Tuttle Publishing Yaekari Building, 3rd Floor 5-4-12 Osaki, Shinagawa-ku Tokyo 141 0032 Tel: (81) 3 5437-0171; Fax: (81) 3 5437-0755 [email protected]; www.tuttle.co.jp Asia Pacific Berkeley Books Pte. Ltd. 61 Tai Seng Avenue #02-12 Singapore 534167 Tel: (65) 6280-1330; Fax: (65) 6280-6290 [email protected]; www.periplus.com

TUTTLE PUBLISHING® is a registered trademark of Tuttle Publishing, a division of Periplus Editions (HK) Ltd.

p50-96_SSR.indd 94

10/19/15 4:22 PM

The Japanese specialty foods used to make the Smiling Sushi Rolls can be found in Asian grocery stores worldwide. Below are a few of the many online vendors of Asian food products.

US

ABOUT TUTTLE “Books to Span the East and West”

Asian Food Grocer.com • www.asianfoodgrocer.com BuyAsianFoods.com • www.buyasianfoods.com HMart • www.hmart.com Koamart • www.koamart.com Marukai eStore • www.marukaiestore.com

UK Japan Food Hall • http://japanfoodhall.com Japanese Kitchen • www.japanesekitchen.com.uk Oriental Mart • www.orientalmart.co.uk Starry Oriental Foods • https://starryasianmarket.co.uk The Asian Cookshop • www.theasiancookshop.co.uk

AUSTRALIA Exoticgroceries.com.au • www.exoticgroceries.com.au My Asian Grocer • www.myasiangrocer.com.au Sunmart Japanese Groceries • www.sunmartgc.com.au Umeya • www.umeya.com.au

Photo of bamboo brown straw mat on Inside front cover & Inside back cover © Kurapy11/Dreamstime.com “The Big Wave Off Kanagawa” by Katsushika Hokusai (pp36–7) is sourced from Wikimedia Commons (commons.wikimedia.org).

p50-96_SSR.indd 95

Our core mission at Tuttle Publishing is to create books which bring people together one page at a time. Tuttle was founded in 1832 in the small New England town of Rutland, Vermont (USA). Our fundamental values remain as strong today as they were then—to publish best-in-class books informing the English-speaking world about the countries and peoples of Asia. The world has become a smaller place today and Asia’s economic, cultural and political influence has expanded, yet the need for meaningful dialogue and information about this diverse region has never been greater. Since 1948, Tuttle has been a leader in publishing books on the cultures, arts, cuisines, languages and literatures of Asia. Our authors and photographers have won numerous awards and Tuttle has published thousands of books on subjects ranging from martial arts to paper crafts. We welcome you to explore the wealth of information available on Asia at www.tuttlepublishing.com.

10/12/15 3:58 PM

The

p50-96_SSR.indd 96

10/12/15 3:00 PM